In light of the fact that winter is just NOT giving UP, here’s a fabulous cozy winter dish to keep you warm until spring finally decides to arrive! I’m a big fan of any kind of stew, but this one is like if you made chicken pot pie without the crust – it is so thick and hearty and full of goodness.
What makes this even more awesome is that it’s SO cheap. I mean like less than $7 when you break it down – and this feeds 5-6 people. The most expensive part is the chicken – all the vegetables come SUPER cheap in the produce department.
The best part is that the whole thing is made in only ONE pot – which means less dishes! Yay!
Start by doing all your prep work – called “mise en place” – you’ll need a cutting board and a good kitchen knife. 😉
Dice: 1/2 an onion, 2 stalks of celery
Peel & Slice: 2 carrots
Cube: 2 red potatoes, 1 large chicken breast
MAKE OR BREAK TIP: Do it in THAT order and you should only need ONE cutting board and ONE knife! 🙂
Once this is all completed, put a couple tablespoons of oil in a Dutch oven over medium-low heat. After the oil has heated, add the chicken to the pan and season with salt, pepper, and oregano.
Allow the chicken to brown, moving it around the pan occasionally to keep it from sticking. This should take about 5 minutes or so. Once it’s browned, remove the chicken and then add the diced onion and celery.
Sweat the onions and celery until they start to become translucent (about 3-5 minutes), making sure to scrape those brown bits off the bottom of the pot as you go! Once they’ve sweated, remove them from the pan.
Now, here’s where you can cheat a little: to the pan, add 1 can of condensed cream of chicken soup and 2 cups of milk. Stir this until it has all combined, and then add two teaspoons of salt and a teaspoon each of pepper, oregano, and thyme. To give depth, add 1/2 teaspoon of cayenne pepper and the zest of half a lemon. Stir in all the spices, and then add your previously cooked chicken, onions, and celery, along with the potatoes and carrots. Stir those in, then add 1 cup of frozen peas, 1 cup of frozen corn, and 1 cup of uncooked white rice.
Cover and cook on LOW for about an hour (maybe even 45 minutes if you need it quick!), returning occasionally to stir. (The rice likes to settle to the bottom, so you’ll have to stir it every so often and scrape the rice off the bottom of the pan.)
After an hour of cooking it should be nice and thick and everything in it should be cooked through. Ladle it out and serve immediately!
Best part, it just gets thicker and better if you leave it overnight! The starch from the potatoes and rice seeps into the liquid and just keeps thickening it!
Alternatively, you could do this in a crock pot by adding the soup and milk first and stirring until smooth, and then putting in everything (raw) at once and leaving it on low for about 4-5 hours or so. But I like this quicker version better. 😉 After you spent a few minutes prepping and browning, you can essentially busy yourself with something else for the hour that it’s cooking on the stove as long as it doesn’t take you too far from the kitchen. If you’re home from work at 5:00, you could theoretically have this on the table by 6:30!
Hearty Chicken Stew
Yield: 5-6 servings
2 tablespoons of oil
1 large chicken breast, cubed ($2)
1/2 onion, diced ($0.20)
2 stalks celery, diced ( ($0.25)
1 can cream of chicken soup ($1)
2 cups milk ($0.50)
2 carrots, peeled and sliced into medallions ($0.16)
2 red potatoes, cubed ($0.80)
1 cup frozen corn ($0.50)
1 cup frozen peas ($0.50)
1 cup uncooked white rice ($0.10)
Salt, pepper, oregano, thyme, cayenne (negligible)
Zest of 1/2 a lemon ($0.25) – because you can still use the lemon for something else.
(Total cost, if you buy in bulk and fraction it out: $6.26. That’s $1.05 per person!!)
1) Heat oil in a Dutch oven over medium-low heat. Add chicken, season with salt, pepper, and oregano, and stir occasionally until browned, about 5 minutes. Remove from pan.
2) Add onions and celery to pan. Stir, scraping the brown bits off the bottom of the pan. Once onions and celery start to become translucent, remove from pan.
3) Pour in can of cream of chicken soup and 2 cups milk. Stir until smooth and combined, then add 2 tsp salt, 1 tsp each pepper, oregano, and thyme, 1/2 tsp of cayenne and the zest of 1/2 a lemon. Stir to combine.
4) Add previously cooked chicken, onions and celery, along with the potatoes, carrots, corn, peas, and rice. Stir until well distributed, cover, and cook on low for 1 hour, stirring occasionally to ensure rice doesn’t stick to bottom of pan.
5) After simmering for 1 hour, give it a final stir to ensure it has thickened properly and then ladle into shallow bowls and serve immediately.